Today I went to the Farmer’s Market and came home with a trunk full of organic goodness! I bought some basil, but Julia (From Ocean Air Farm’s) gave me some Thai Basil to try out. I brought it home and put them into vases on my window sill. The fragrance was wonderful. I thought the Thai basil smelled exactly like lemon balm. Anyhow, I had no plans for dinner until I brought these beauties home. They inspired me to make a Farmer’s Market Thai Basil Curry. I just did this on a whim and I didn’t measure anything, so these are approximations. I just wanted to jot it down because for the first half of our meal all I could here was mmmm…. mmmmm… mommy this is SO good. My husband said, “THIS IS REALLY GOOD.” So there you have it I am archiving this for future dinner inspiration. I like heat in my curry dishes so I added more to my plate. Also I like to make my own curry seasoning, but I was out so I used an organic curry mix which worked fine. This is one of those recipes that is really hard to mess up. If it is too bland for your taste pump it up with more spice or heat. If gets too hot add more coconut milk.
Gluten Free, Grain Free, Dairy Free
3 cans Mae Ploy Coconut Milk **
Thai Basil small hand full
Sweet Basil small hand full
1/2 yellow onion
1/2 banana chili pepper
3lbs peter pan squash
1 lb dwarf snow peas (from our garden)
small bunch garden greens- we used daikon radish greens and bolted lettuce
1/4-1/2 cup Curry Powder (depending on the strength)
1 tsp Cardamom
1 tsp masala
1 tsp Small Jar Indian Curry mix
1 1/2 lbs browned ground meat
1 lb cubed slow cooked stew meat ***
4 packs Bean Cellophane Noodles salted, boiled and drained.
Instructions: Mince all herbs. Dice all veggies into small slices. Add 1 tb of oil to the pan while it on medium heat.
Next add coconut milk and spices. Stir then add snow peas and the rest of your veggies. Salt and pepper to taste
**Mae Ploy is very creamy sweet and is the best for this dish. Although I use a BPA free brand normally for other canned coconut dishes
***(Optional you can just use ground meat or omit this amount of meat)
This dish would pair perfectly with cubed kabocha squash which is how I love to eat it my curry at a local restaurant. This variety of squash taste like natural pumpkin but sweeter. I love it! What is your favorite way to eat curry?
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